Campfire Bean ā€˜Nā€™ Ham Soup

Contributed By: Terry Borden


1 pound dried navy beans
2 small onions
8 cups water
4 cups cubed fully cooked lean ham (1-1/2 pounds)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon pepper


1. Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
3. Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.

Helpful Hints:

TOTAL TIME: Prep: 15 min. + standing Grill: 1-1/2 hours YIELD: 12 servings (3 quarts).

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